Recipes‎ > ‎

✔ Monkey Bread

For the bread:

  • 2 cans flaky biscuits
  • 1 and 1/2 tsp cinnamon
  • 1/2 cup sugar

For the glaze:

  • 1 stick butter
  • 1 Tbsp real maple syrup
  • 1/4 cup brown sugar
  • 1/8 tsp nutmeg

First, preheat the oven to 350 degrees. Cut all of the biscuits into quarters. I like the flaky kind since they puff up a bit more, but you can use any kind you want.

Pour the sugar and cinnamon into a large resealable bag, and shake the bag to mix. Add in the biscuit quarters, then shake the bag again to cover the biscuits in the cinnamon-sugar mix.

Place the biscuit quarters in a nonstick pan – I used my bundt pan, but you can use any shape. No need to grease it!

Next, melt the butter, adding in the brown sugar and nutmeg. Stir until well-blended, and then pour over the top of the bread.

Bake about 30 minutes, or until the top is golden brown.

Let it cool…but not too long; it’s best when eaten warm. You can store the leftovers in the refrigerator – they heat up well in the microwave the next day!